Name: Easy Vegan Black Bean Chili (Gluten Free)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 large onion, diced; 1 stick celery, sliced thinly; 3 cloves garlic, crushed or chopped; 2 bell peppers of any colour, cut into 1cm pieces; 1 medium zucchini/courgette, cut into 1cm cubes; 1 800ml tin black beans, drained and rinsed (approx. 3 cups); 1 800ml tin crushed tomatoes (approx. just over 3 cups); 1 vegetable stock cube dissolved in 1/4 cup boiling water (or 1/4 cup vegetable broth/stock); 2 tsp cumin; 2 tsp coriander; 1 tbsp chili powder; 1 tsp smoked paprika; 1/2-1 tbsp soy sauce or tamari, depending on taste; Avocado slices, lime wedges, cilantro leaves, jalapeño slices, sour cream, cheese (vegan optional), tortilla chips (optional for serving)

Description

A hearty and flavorful vegan black bean chili packed with vegetables and warming spices. This easy gluten-free dish is perfect for a quick, nourishing meal.

Ingredients

1 large onion, diced
1 stick celery, sliced thinly
3 cloves garlic, crushed or chopped
2 bell peppers of any colour, cut into 1cm pieces
1 medium zucchini/courgette, cut into 1cm cubes
1 800ml tin black beans, drained and rinsed (approx. 3 cups)
1 800ml tin crushed tomatoes (approx. just over 3 cups)
1 vegetable stock cube dissolved in 1/4 cup boiling water (or 1/4 cup vegetable broth/stock)
2 tsp cumin
2 tsp coriander
1 tbsp chili powder
1 tsp smoked paprika
1/2–1 tbsp soy sauce or tamari, depending on taste
Avocado slices, lime wedges, cilantro leaves, jalapeño slices, sour cream, cheese (vegan optional), tortilla chips (optional for serving)

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Instructions

Heat a large pot over medium heat. Add onion and celery along with 2 tablespoons of water. Cover and steam sauté for 10 minutes, stirring regularly to prevent sticking.
Add garlic, bell peppers, zucchini, black beans, crushed tomatoes, prepared stock, cumin, coriander, chili powder, smoked paprika, and soy sauce or tamari. Stir well to combine.
Bring the mixture to a boil, then reduce heat to low-medium and cover. Simmer for 20 minutes, stirring occasionally, until the zucchini is tender. Do not add extra liquid as the vegetables will release moisture.
Taste and add salt if desired. Remove from heat and serve with optional toppings like avocado, lime wedges, cilantro, jalapeños, vegan sour cream, cheese, or tortilla chips.

Notes

Use tamari instead of soy sauce to ensure the recipe stays gluten free.
This chili thickens naturally as it cooks; avoid adding extra liquid unless necessary.
Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.
Adjust spice level by increasing or decreasing chili powder and jalapeños.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 280 kcal
Sugar: 10 g
Sodium: 520 mg
Fat: 4 g
Saturated Fat: 0.5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 12 g
Protein: 13 g
Cholesterol: 0 mg